Cauliflower Alfredo Pasta with Garlic u0026amp; Parmesan
Ingredients
- For the Sauce:
- 1 medium head of cauliflower, cut into florets
- 3 cups vegetable broth (or water)
- 3–4 cloves garlic, minced or roasted
- ½ cup grated Parmesan cheese
- 2 tbsp butter (or olive oil for a lighter version)
- ½ cup milk (dairy or unsweetened almond milk)
- Salt and black pepper, to taste
- Pinch of nutmeg (optional, for depth of flavor)
- For the Pasta:
- 12 oz (340g) fettuccine or spaghetti
- 1 tbsp olive oil
- 1 tbsp chopped parsley (for garnish)
- Extra grated Parmesan, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Cook the Cauliflower: In a separate pot, add cauliflower florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until cauliflower is very tender.
- Blend the Sauce: Transfer the cooked cauliflower (and a bit of the broth) to a blender. Add garlic, butter, milk, Parmesan, salt, pepper, and nutmeg. Blend until smooth and creamy.
- Combine with Pasta: In a large skillet, heat olive oil over medium heat. Add the sauce and cooked pasta. Toss until pasta is well coated. Add reserved pasta water as needed for desired consistency.
- Serve: Garnish with extra Parmesan and chopped parsley. Serve immediately.